Showing retention factors for Polyphenols, total in foods with the process pressure-steamed

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Lentils	Lentils, whole, raw	1.16	1.1	1.22	0.06	2	1
Pulses - Peas	Chickpea, whole, raw	1.91	1.87	1.94	0.035	2	1
Vegetables
Pulse vegetables	Fresh pea, raw	0.67	0.6	0.73	0.06	4	1

Showing retention factors for Polyphenols, total in foods with the process pressure-steamed Food Processing